Cherry Sauce

There is nothing like real cherries, fresh cherry and fresh cherry sauce. It is completely different from that artificial commercial junk.

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Cherry Sauce

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    30 minutes

  • Servings:

    12

Preparation

  • Materials

    Saucepan
    Mixing Bowl
    Sieve
    Spatula
    Blender
    Plastic Wrap

  • Prep

    Clean the cherries and puree them in a blender. Strain them through a sieve.

  • Oven/Stove

    The fruit is cooked on the stovetop.

  • Shopping List

    Cherries, fresh pitted 
    Confectioner’s Sugar
    Cornstarch
    Lemon Juice

Ingredients & Steps

  • Ingredients

    Cherries, fresh pitted  2lbs
    Lemon Juice 118ml (8 tbsp)
    Confectioner’s Sugar 200g (1 cup)
    Cornstarch 2-4 tbsp
    Water 1-2 oz as needed

  • Steps

    STEP 1: Heat sugar and water in the saucepan over medium heat stirring constantly until the sugar is completely dissolved. 

    STEP 2: Bring the mixture to a low boil then reduce heat to medium, add the cherries and simmer over medium heat. Simmer until the cherries break down.

    STEP 3: When the cherries have released their juices and broken down remove from heat and pour through a sieve into a mixing bowl.

    STEP 4: Mix the cornstarch in the cold lemon juice and whisk into the cherry juice. The sauce will thicken into a glossy syrup almost instantly. If for any reason your sauce doesn’t thicken, add more cornstarch.

    STEP 5: Cool to room temperature then refrigerate for 30 minutes before use.

Notes

FLAVORING
The sauce will have the flavor of the berries. Any kind of berry needs lemon to bring out the flavor. Add more lemon zest for more tanginess.

COLORING
Add a little gel color for a richer cherry look or a deeper tone.

DECORATING
Drizzle on top of desserts and over fresh cherries.

PAIRING
Excellent with cheesecake or drizzled over a cake with cream cheese frosting. The tartness of the cherry pairs so well with cream cheese. Serve over vanilla or chocolate ice cream.

SERVING
Use it immediately, or cool it down and refrigerate for later.

STORING
Store in the refrigerator in an airtight container.

VARIATIONS

CHERRY COMPOTE
To make a compote instead of a sauce just don’t strain the cherries and leave the cherry pieces in the mixture.

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